Recipe

Baked Eggs Recipe

	Nuppo / All my dishes 2 years, 3 months ago Mediterranean style eggs baked in a tomato sauce with roasted vegetables. Prep:10m Cook:60m Servings:2	Nuppo
	eggs

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Ingredients

4 large free range eggs

1 medium sized aubergine (egg plant) (cubed)

1 red pepper (capsicum) (chopped into 3cm squares)

4-5 large ripe tomatoes (skin, core and seeds removed and finely chopped)

2-3 tablespoons tomato puree

1 small onion (finely chopped)

Sprinkle of chilli flakes

6 cloves of garlic (crushed or finely chopped)

parmesan (grated)

cheddar (grated)

dried mixed herbs

fresh basil

drop of white wine vinegar

touch of sugar

olive oil

salt

pepper

Directions

The first step is to make the tomato sauce. Heat a little olive oil in a pan and gently fry the onions until they begin to soften. then add tomatoes, tomato puree, salt, pepper, garlic, sugar and chilli flakes and white wine vinegar. Let this cook on a fairly high heat so that the tomatoes cook down (if i'm in a rush I find a potato masher helps things along). Then add a little water and simmer on a low-ish heat until the tomato sauce has a nice consistency.

While the sauce is reducing, put the aubergine and red pepper on a baking tray with a good slug of olive oil, salt, pepper and crushed garlic. Bake at around 200 degrees centigrade for around 20 mins or until the vegetables are golden.

Combine tomato sauce and roast vegetables in an oven dish. Make four wells in the mixture and crack one of the four eggs into each well. Season the eggs with pepper. Scatter torn basil leaves over the surface and top with a mixture of parmesan and cheddar. Bake in the oven at around 200 degrees centigrade until the cheese is golden and the eggs just set.

Serve with plenty of crusty bread

Enjoy!

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